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The Cooking Club Cookbook - cooking resource |
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The Cooking Club CookbookABOUT THIS BOOK The Cooking Club Cookbook is the story of how six friends learned to cook, the meals they created, and the fun they had along the way. Filled with tales of broken broccoli Christmas trees and seduce-me steaks, this book is at once an easy-to-follow guide to starting a cooking club, a collection of menu suggestions, and an inspiration for anyone who¡¯s ever wanted to feel really at home in the kitchen. Having created hundreds of dishes, the members of the Cooking Club now offer tips for re-creating their culinary triumphs and avoiding their embarrassing mishaps. Chapters include ¡°Stealing Home: We Raid Mom¡¯s Recipes in Search of Cozy Cooking,¡± ¡°Chow Bella: Like True Renaissance Women, We Master Six Regional Dishes,¡± and ¡°Low-Fat Tuesday: The Lighter Side of Creole Cuisine.¡± The recipes range from the easy (Mini-Me Mac and Cheese) to the exotic (Cellophane Noodle Salad with Shrimp) to the downright elegant (Mussels in White Wine and Saffron Sauce). The Cooking Club Cookbook is an invaluable resource for a new generation of cooks, told in the voice of a best friend. Recipe for a Cooking Club Ingredients
1. Choose your members. A go-get-¡¯em attitude is our only prerequisite, although you get extra points for having a dishwasher. 2. Plan a theme, such as Spanish, sexy foods, or Mardi Gras. Discuss menus in advance so you don¡¯t end up with six desserts. (On second thought, that¡¯s not such a bad idea . . . ) 3. Cook at home and then bring your dish to the host¡¯s house. You should be able to experiment with all foods, just no force-feeding. (Don¡¯t think we haven¡¯t tried.) 4. Eat. Drink. Compliment everyone¡¯s dish. Have fun. It¡¯s what will get you and the gang back into the kitchen month after month. Winner of the McIlhenney Tabasco Sauce Cookbook PrizeWHEN I FIRST BEGAN TO WORK UP THIS COOKBOOK, I realized that it would definitely be a contender for the Cooking Club¡¯s Cookbook of the year for 2002, but I did not yet know that it would also take first place in the McIlhenny Tabasco Cookbook Awards last month. This is about the highest honor for a Junior League cookbook, and I am thrilled to see it go to this book. The book is lovely, full of tantalizing photographs by Steven Brandt and beautiful illustrations by Gwen Prichard. Add to those, a glowing foreword by Alice Waters and Gina Gallo, and the stage is set for some fine cooking. Add to that the informative sidebars, wine suggestions and menus, and you have a truly winning combination. But, all of that would count for nothing without easy to follow recipes that come out as they should, and that is, of course the true test of any cookbook. The first recipe we tried from this book was for Grilled Chicken and Couscous Salad. This is a truly California-type recipe. The chicken is marinated in mirin and lime juice, grilled and then tossed with stir fried mushrooms and snow peas, fluffy couscous and shallots, spiked with fresh cilantro and dressed with a light vinaigrette. It is truly a delicious meal in itself. Another great ¡°California¡± recipe is one for Grilled Vegetables with Chili Butter. We served it along with steaks on Saturday evening for guests and it was a wonderful switch from the standard potatoes. On the dessert side, we tried Apple Hill Cake, an apple cake named for the famous orchard. The sherry is an interesting flavor addition to this classic cake. Please visit Random House to get your more cooking club.
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